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Creamy Butter Spot Prawns

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


  • 340 g TAG’s Wild Alaskan Spot Prawns thawed, pat dry, and back split
  • 3 tbsp cooking oil
  • 1 egg yolk beaten
  • 60 g butter
  • 200 ml evaporated milk
  • 2 sprigs curry leaves stem removed
  • 5 cloves garlic minced
  • 1 red chilli or chilli padi chopped
  • 2 tsp sugar
  • 1½ - 2 tbsp fish sauce or to taste
  • Dash of white pepper
  • Chopped spring onions to garnish


  • Heat oil in pan on medium high.
  • Add prawn and cook until 80% cooked. Drain and set aside.
  • In a clean pan, add melt butter over medium heat.
  • While stirring, slowly streaming beaten egg yolk.
  • Add garlic, chilli and curry leaves to cook until fragrant (about 30 secs).
  • Pour in evaporated milk, sugar, and fish sauce. Taste and season as needed.
  • Allow to simmer for 1 minute.
  • Return prawns into pan, allow to finish cooking and let sauce coat the prawns.
  • Remove from heat when sauce thickens.
  • Garnish with spring onions and serve.


Keto: skip the sugar or use erythritol and substitute evaporated milk with cream.